VEGGIE AND CHICKEN SOUP

This can be made with or without chicken. (I hope to get to the point to always make it without) I use a small amount. About 1 pound of boneless/skinless white meat in small "chicken tender" type pieces in order to cook faster. Throw it into a pot of water and boil till done. (15 Minutes?). Remove and set aside to cool. Dump 2/3 of the water and replace with low sodium chicken broth. I use two lg. boxes.

Chop up a carrots, celery, green onions, red peppers, any vegetable that you want. There are no measurements just as much as you like. I probably chop about 1 cup of each. Drain the juice from 1 can of corn, and 1 can of peas and add to the soup. You can add 1 can diced potatoes if you'd like. Add to the broth and start cooking.
Now that the chicken has cooled, use your hands and shred it into small pieces and add to the veggies.  In separate cup, add 2 tbsp. of flour to 1 cup water and mix. Pour into the soup and stir to thicken it up. You can add 1/2 can of cream of chicken if you like. Throw in all the seasonings you like. Skip the thickening for a lighter summer soup. :)

Skip the chicken and use veggie broth if you'd like a great tasting veggie soup!